½ cup bulgur ¼ cup extra-virgin olive oil, divided 4 teaspoons grated lemon zest, divided ½ cup lemon juice, divided ½ teaspoon salt, divided ¼ teaspoon ground pepper 1 (15 ounce) can no-salt-added chickpeas ¼ cup chopped fresh Italian parsley ¼ cup chopped fresh mint 1 pound tuna, cut into 4 steaks (see Tip) 1 medium yellow onion, thinly sliced ¼ cup chopped fresh dill
STEP-1
Bring a kettle of water to a boil. Place bulgur in a large heatproof bowl. Add boiling water to cover by 2 inches. Let stand for 30 minutes. Drain any excess water.
STEP-2
Mix the bulgur with 2 Tbsp. oil, 2 tsp. lemon zest, 1/4 cup lemon juice, 1/4 tsp. salt, and pepper. Add chickpeas, parsley, and mint; stir to combine. Set aside.
STEP-3
Heat the remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add tuna steaks and sear until lightly browned on one side, 2 to 3 minutes. Flip the tuna and cook until lightly browned on the other side. Transfer to a plate.
STEP-4
Reduce heat to medium. Add onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium-low. Return the tuna steaks to the pan, cover, and cook, flipping once, until the tuna begins to flake when tested with a fork (it will be slightly pink in the center), 3 to 4 minutes per side.
STEP-5
Meanwhile, combine dill with the remaining 1/4 cup lemon juice and 1/4 tsp. salt in a small bowl. Transfer the tuna to a serving platter. Spoon the onions over the tuna and drizzle with the lemon juice-dill mixture. Sprinkle with the remaining 2 tsp. lemon zest and serve with the bulgur salad.